Kid Magnet Chicken Soup With Matzah Balls*

My friend Karen in Albany, New York where I am from is a great gourmet cook who is originally from South Africa.  We inspired each other whenever we cooked together for a holiday or party. As gourmet as she is, her chicken soup is literally known as a KID MAGNET!  Picky children who normally don’t want to eat their veggies inhale this soup without knowing our little secret – the veggies are blended into the soup!  I have added a few more of my favorite chicken soup ingredients like wine, dill, corn, etc.  Treasure this for years to come!!

Make the Broth: (see time-saving variation below)

In an eight quart pot place 1 chicken cut in 1/4 or 1/8, 1 large onion, and 3 bay leaves; cover with water (2/3 full)

Bring to a boil and cook for 1 ½ hours. Remove the chicken and onion from the pot and refrigerate until fully chilled and fat rises to the top. Skim fat and continue making the soup.
Make the soup in a large stock pot:

  • reserved chicken broth
  • 1 parsnip, peeled and trimmed
  • 8-10 large carrots, peeled, cut into chunks
  • 1-2 ears of corn on the cob, shucked, cut in half, when in season (Omit corn for Passover non-kitniyot observant Jews)
  • 2 large onions, peeled and quartered
  • 4-6 celery stalks, cleaned, cut in half
  • 1 small bunch parsley
  • 1 small bunch dill
  • optional: 1 rutabaga, peeled, trimmed, cut in half
  • 1 cup dry white wine
  • 3-4 tablespoons chicken soup powder
  • optional: 1 zucchini, cleaned well, cut in half
  • pinch white pepper
  • salt and pepper to taste
  • butcher’s twine (for tying parsley and dill together), or net twine bag for soup

Cook until all veggies are soft. Remove all veggies except for about 3-5 carrots and a bit of the onions.

With an immersion blender, puree the soup with the remaining carrots and onion until it is completely smooth and has a beautiful orange color. Serve with matzah balls, rice or noodles.   This soup freezes very well!

Time Saving Variation: Skip the initial broth step and proceed to the chicken soup recipe, adding bay leaves and skinned chicken that has been trimmed of fat.  Continue with the recipe as directed, making sure to remove the chicken and bay leaves along with the vegetables, as prescribed above, before pureeing the soup.

Make the matzoh balls:

  • 1 box matzoh ball mix (2 envelopes)
  • 4 eggs
  • 4 tablespoons vegetable oil
  • pinch nutmeg
  • 1 tablespoon, chopped parsley
  • 1 tablespoon, chopped scallions
  • optional: 2 tablespoons each, finely diced carrot and zucchini
  • pinch white pepper

Mix all ingredients together and refrigerate for at least 1 hour. Cook in lightly salted water after forming balls, making sure that the pot has plenty of water. Cook for at least 30-40 minutes. Strain and add to the soup before serving.

*meat dish

Kid Magnet Chicken Soup With Matzah Balls*
 
My friend Karen in Albany, New York where I am from is a great gourmet cook who is originally from South Africa. We inspired each other whenever we cooked together for a holiday or party. As gourmet as she is, her chicken soup is literally known as a KID MAGNET! Picky children who normally don’t want to eat their veggies inhale this soup without knowing our little secret - the veggies are blended into the soup! I have added a few more of my favorite chicken soup ingredients like wine, dill, corn, etc. Treasure this for years to come!!
Author:
Recipe type: Poultry, Fish & Beef, Shabbat & Holiday, Soups & Sandwiches
Ingredients
  • Broth:
  • 1 chicken cut in ¼ or ⅛
  • 1 large onion
  • bay leaves
  • water
  • Soup:
  • reserved chicken broth
  • 1 parsnip, peeled and trimmed
  • 8-10 large carrots, peeled, cut into chunks
  • 1-2 ears of corn on the cob, shucked, cut in half, when in season
  • 2 large onions, peeled and quartered
  • 4-6 celery stalks, cleaned, cut in half
  • 1 small bunch parsley
  • 1 small bunch dill
  • optional: 1 rutabaga, peeled, trimmed, cut in half
  • 1 cup dry white wine
  • 3-4 tablespoons chicken soup powder
  • optional: 1 zucchini, cleaned well, cut in half
  • pinch white pepper
  • salt and pepper to taste
  • butcher’s twine (for tying parsley and dill together), or net twine bag for soup
  • Matzoh balls:
  • 1 box matzoh ball mix (2 envelopes)
  • 4 eggs
  • 4 tablespoons vegetable oil
  • pinch nutmeg
  • 1 tablespoon, chopped parsley
  • 1 tablespoon, chopped scallions
  • optional: 2 tablespoons each, finely diced carrot and zucchini
  • pinch white pepper
Instructions
  1. Make the Broth:
  2. In an eight quart pot place 1 chicken cut in ¼ or ⅛, 1 large onion, and 3 bay leaves; cover with water (2/3 full). Bring to a boil and cook for 1 ½ hours. Remove the chicken and onion from the pot and refrigerate until fully chilled and fat rises to the top. Skim fat and continue making the soup.
  3. Make the soup in a large stock pot:
  4. Cook until all veggies are soft. Remove all veggies except for about 3-5 carrots and a bit of the onions.
  5. With an immersion blender, puree the soup with the remaining carrots and onion until it is completely smooth and has a beautiful orange color. Serve with matzah balls, rice or noodles. This soup freezes very well!
  6. Time Saving Variation: Skip the initial broth step and proceed to the chicken soup recipe, adding bay leaves and skinned chicken that has been trimmed of fat. Continue with the recipe as directed, making sure to remove the chicken and bay leaves along with the vegetables, as prescribed above, before pureeing the soup.
  7. Make the matzoh balls:
  8. Mix all ingredients together and refrigerate for at least 1 hour. Cook in lightly salted water after forming balls, making sure that the pot has plenty of water. Cook for at least 30-40 minutes. Strain and add to the soup before serving.

 

Comments

  1. clara.collins says

    I’m not so old but I can remember that my mother made the white of eggs beaten (whipped) and this solved all the problems of those who did’nt like matze knedlach From an ashkenazi converted to tunisian food With my best regards and shana tova !!

  2. Elana Moskowitz says

    Karen,
    I can’t wait to try this, especially with the short cuts you have recommended. Looks so festive for Rosh Hashanah.

    Now I just need to buy a fleishig immersion blender!
    Hugs to everyone,
    Elana

  3. joyce says

    Karen,
    I would like to suggest that you try my favorite matzo ball recipe.
    It is very simple and very successful.
    In a medium size bowl place
    2 eggs, 1/3 cup of oil, 2/3 cup of matzo meal,
    1/2 tsp. baking powder and 1 tsp soup powder
    mix well and refrigerate for about an hour. Meantime
    boil water in a large enough pot flavored with chicken soup
    powder. ( Batter will be very thick.)
    Make balls about the size of walnuts and boil for 5-7
    minutes. Remove with slotted spoon and place in chicken
    soup.

  4. admin says

    Thanks Joyce! Try your recipe with the additions that I add to the mix and you will love it!
    Thanks so much for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: